Name: Slow-Cooker Chili Dogs with Jalapeño Beer Cheese
Ingredients: 1 tablespoon canola oil; 1 lb lean ground beef; 1 onion, diced; 4 garlic cloves, minced; 1 tablespoon chili powder; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 tablespoons tomato paste; 1 (28-oz) can crushed or diced tomatoes; 2 cups beef broth; 2 tablespoons hot sauce (or to taste); 2 (15-oz) cans pinto beans, drained and rinsed well; Salt and pepper, to taste; 1 tablespoon butter; 1 tablespoon flour; 1 cup beer (I used a lager); ½ cup half-and-half; 1 cup shredded sharp cheddar; 1 cup shredded jack cheese; ½ cup drained and chopped pickled jalapeños; Salt and pepper, to taste; 8 hot dogs (all-beef dogs are my preference); 8 hot dog rolls; Finely diced red onion; Finely diced dill pickles; Additional chopped pickled jalapeños; Any other condiments you desire

Ingredients

Scale

For the Chili:

1 tablespoon canola oil
1 lb lean ground beef
1 onion, diced
4 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons tomato paste
1 (28-oz) can crushed or diced tomatoes
2 cups beef broth
2 tablespoons hot sauce (or to taste)
2 (15-oz) cans pinto beans, drained and rinsed well
Salt and pepper, to taste

For the Beer Cheese:

1 tablespoon butter
1 tablespoon flour
1 cup beer (I used a lager)
½ cup half-and-half
1 cup shredded sharp cheddar
1 cup shredded jack cheese
½ cup drained and chopped pickled jalapeños
Salt and pepper, to taste

To Serve:

8 hot dogs (all-beef dogs are my preference)
8 hot dog rolls
Finely diced red onion
Finely diced dill pickles
Additional chopped pickled jalapeños
Any other condiments you desire

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Instructions

For the Chili:

Heat the oil over medium heat in a large skillet. Add the beef and cook until rendered and browned.
Add in the onion and garlic and cook until the onion is softened, about 5 minutes. Stir in the spices and tomato paste and cook for an additional minute.
Transfer the beef mixture to a slow cooker. Add in the tomatoes, broth, and hot sauce, along with 1 teaspoon each of salt and pepper.
Cover the slow cooker and turn on HIGH for 6 hours. If possible, stir the chili from time to time (if not, no biggie!). After 6 hours, taste the mixture for seasoning and adjust as necessary. Stir in the beans and cover and cook for another 30 minutes.
The chili can be made several days ahead of time (it tastes better the next day!). You can also make it on the stovetop.

For the Beer Cheese:

Melt the butter in a medium saucepan over medium heat. Whisk in the flour and stirring constantly, cook for 1 minute.
Slowly stream in the beer, whisking constantly. Then, stream in the milk, whisking constantly.
Stir the mixture over medium heat until it thickens, about 3-5 minutes.
Whisk in the cheeses and jalapeños and stir until the cheeses are melted. Season, to taste, with salt and pepper.
Keep the cheese sauce warm until you are ready to serve.

To Serve:

Grill your hot dogs to desired doneness (I like mine super well done and crispy). Place the hot dogs on warmed rolls and top with some of the chili. Drizzle the cheese sauce as liberally as you wish over top and garnish as desired. Finely chopped red onion and dill pickles are heavenly on top.